Sticky Toffee Pudding
- 55g butter, plus extra for greasing
- 170g demerara Sugar
- 1tbs golden syrup
- 2 eggs
- 2tbsp black treacle
- 200g self raising flour, plus extra for flouring
- 200g pitted dates
- 290ml boiling water
- 1tsb bicarbonate of soda
- 1/2tsp vanilla extract
- 110ml double cream
- 55g butter, diced
- 55g dark muscavado sugar
- 2tsp black treacle
- 1tbsp golden syrup
- vanilla icecream to serve
For the puddingMethod as follows:
Step 1Preheat the oven to 200deg C, gas 6
Step 2Grease and flour 6 individual pudding moulds
Step 3Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time and blend til smooth. Add the flour and blend until combined at a low speed. Transfer to a bowl.
Step 4Blend the dates and boiling water in a food processor to a smooth puree, stir in the bicarbonate of soda and vanilla.
Step 5Pour the mixture into the moulds and bake for 20-25 mins, or until the top is springy and golden brown.
To make the sauceMethod as follows:
Step 1Heat all the ingredients in a pan, stirring occasionally until boiling.
Step 2To serve, remove puddings from the moulds onto serving plates, pour over the sauce and serve with a scoop of vanilla icecream.